![Seasoned Vegetable Chips](https://images.hopeplatform.org/resize/L3dfMTkyMF9fcV83NS9ob3BlLWltYWdlcy82MjBlMjNkNGM0OWQ2NDAwNjU5NWMxOTIvRklwMTY1MDU1NDMyODY4OS5qcGc/w_1920__q_75/hope-images/620e23d4c49d64006595c192/FIp1650554328689.jpg)
Seasoned Vegetable Chips
RecipesFeb 26, 2015, 8:03 PM
Ingredients
4 cups of root vegetables, sliced 1/8-inch thick - sweet potatoes, parsnips, carrots, taro, yucca, or beet root.
3 tsp vegetable oil, divided
¾ tsp fine sea salt
¾ tsp chilli powder or curry powder or ½ tsp of garlic powder, ground cumin, ground coriander, cayenne powder.
Directions
Evenly space 2-3 racks in the oven and preheat to 300oF/ 150oC.
Cover baking sheets with baking paper and brush ½ tsp oil onto each.
Place sliced veggies on sheets in a single layer with space between. Separate different vegetables on the same sheet to avoid colors bleeding.
Brush veggies with remaining 1½ tsp oil.
Sprinkle with salt.
Place spices in a fine mesh strainer and distribute evenly over all chips.
Bake 20-30 minutes, rotating trays every 10 mins until dry and beginning to brown on edges.
Allow to cool for 1 min before moving to a cooling rack.
Best served the same day, but can be kept in airtight container for a 1-2 days.